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Chef Akira Kishimoto – The plate is my canvas, where I create delicious
edible art.
Commercial Drive, or The “Drive”
as it’s known to most Vancouverites, is a bustling and growing neighbourhood on
the east side of Vancouver. It’s a cultural melting pot of unique restaurants
and fun little shops. In the summer of 2011, Kishimoto Japanese Kitchen and
Sushi Bar became one of the newest additions to this diverse neighbourhood.
Recently renovated to create more
space for diners, the restaurant has lovely sliding windows that can be fully
opened to let in the breeze on warm summer nights. Upon entering Kishimoto you’ll
notice the different textures created from the wooden furnishings, the concrete
walls and the giant rope mural. All of this adds to the character of this
quaint little restaurant. The center piece of Kishimoto is the Sushi Bar, where
you will find owner and Executive Chef, Akira Kishimoto, creating his delicious
works of art.
Akira Kishimoto began his
culinary journey in Osaka and Kyoto
before moving to Vancouver
to further pursue his career. After 16 years of mastering the art of Japanese
cuisine, he finally opened up his very first restaurant. Chef Akira describes
Kishimoto as his art studio, and the plates are the canvases on which he makes
his creations come alive. His passion for cooking and beautiful presentation
has made Kishimoto one of the best Japanese restaurants on The Drive. Chef
Akira believes that taste and presentation is the key to a great meal and an enjoyable
dining experience. Mukimono is the traditional Japanese art of decorative
garnishing, which Chef Akira really brings alive in his plating presentations.
It is evident after seeing Chef Akira’s plating style that he firmly believes
you eat with your eyes first.
In order to ensure his creations
are both visually appealing and delicious, Chef Akira is adamant on using the
freshest ingredients and buying local produce. He wants his diners to
experience traditional Japanese cuisine with a Western flare. He has taken a
lot of care in creating his menu from the house-made specialty sauces right
down to the edible garnishes. Kishimoto’s menu consists of seasonal specials
such as the BC Spot Prawns served sashimi or nigiri style, along with the heads
deep-fried. The deep-fried prawn heads are delicious, especially when paired
with a bottle of ice cold Asahi beer. Right alongside the specialties are
traditional nigiri sushi, sashimi, and specialty rolls with a twist. One of
their most popular specialty rolls is the HamaChili Roll, which consists of
Hamachi, avocado and chilli mayo topped with slices of jalapeno and cilantro
leaves. The cilantro adds a nice earthy freshness to the Hamachi, while the
jalapeno kicks it up a notch! Another customer favourite is the Oshisushi,
which is a pressed sushi. There is a bit of technique when it comes to making
Oshisushi. You mustn’t pack or “press” the rice too hard or else it becomes too
dense. Cutting the Oshisushi also requires a bit of deft knife work to ensure
that the rice doesn’t fall apart. Customers love the Salmon Oshisushi. It
consists of Sockeye Salmon topped with a house-made creamy sauce and a dash of
Yuzu juice, then torched to perfection.
To top off an enjoyable dining
experience at Kishimoto, one must try their house-made ice creams: Yuzu ice
cream is a great palette cleanser, Matcha is a definite crowd pleaser, and
Black Sesame is delicious and aromatic. No matter how you want to start or end
your night, Chef Akira and his staff are more than happy to provide the best
dining experience for you, your family and friends!
Bye for now.
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